Cambodia: lemongrass and ginger chicken
I've finally made it to C in my #betheatstheworld challenge! I went to Cambodia in 2011 and most of the food I remember was stir fry and white rice.
I've adapted this recipe from A Hedgehog in the Kitchen and it was a success. All my pals loved it and was a perfect companion to the courgette salad (see other recipe)
Cambodia: lemongrass and ginger chicken
I've finally made it to C in my #betheatstheworld challenge! I went to Cambodia in 2011 and most of the food I remember was stir fry and white rice.
I've adapted this recipe from A Hedgehog in the Kitchen and it was a success. All my pals loved it and was a perfect companion to the courgette salad (see other recipe)
Open in Cookpad AppSteps
- 1
Dice the chicken breasts and tip into a large bowl
- 2
Grate the lemon and lime zest into the bowl
- 3
Juice all the lemons and limes and pour into the bowl
- 4
Chop the chilli finely, grate the ginger, crush the garlic and add the lemongrass paste, coriander and cashews to the bowl. Give everything a good mix then leave in the fridge to marinate until you're ready to cook. You can leave 30mins but the longer you leave it the more flavour it will have.
- 5
When you are ready, heat some coconut oil (or any oil you have) in a work or large frying pan and pour in the entire bowl's contents.
- 6
Keep frying until the chicken is cooked. You may need to drain the liquid after a while or you might want to cook till it's evaporated. Your preference to how you like your chicken!
- 7
Serve with white rice and enjoy!
Cooksnaps
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